In 30 short minutes, you can be enjoying homemade Instant Pot Tomato Soup! A delicious comfort food classic with a quick and easy twist!
Don’t even act surprised.
I mean, it made Instant pot southwestern sweet potato soup SO easy I figured it would make tomato soup extra E Z PZ too…
Spoiler alert: it did.
Is there anything the Instant Pot doesn’t make quicker and easier? It can make Instant Pot boiled potatoes in a SNAP or make the FLUFFIEST cilantro lime Instant Pot rice in HALF the time as stove top.
Why you will LOVE this Soup
You know those REALLY cold days in winter time when you are chilled to the bone and just can’t seem to warm up for the life of you? The cure for cold days like that, in my opinion, is a hot bowl of soup! Whether you’re craving some turmeric tahini Instant Pot chicken soup or you have your eye on a piping hot bowl of coconut curry lentil soup, it’s sure to warm your body and your soul this time of year! Today’s instant pot tomato soup recipe needs to be added to your soup roster for the week, trust me! It is impossibly EASY to make, uses wholesome and healthy ingredients, and has the most creamy texture! It is also extremely flavorful because nobody wants a bland bowl of tomato soup. You and your crew are going to LOVE it!
Health Benefits of Tomatoes
Tomatoes are one of those foods that is so versatile- they can be used in so many different ways! Whether they are chopped up and thrown in a green salad or cooked and pureed into a pasta sauce, tomatoes bring life to SO many dishes in the kitchen. When you use them in this tomato soup instant pot recipe, you can feel good about eating them, too, because they are full of nutrients! Tomatoes are rich in lycopene, an antioxidant linked to a reduced risk for ailments such as heart disease and cancer. They are also a fantastic source for ensuring you get your daily dose of Potassium, Folate, and vitamins C and K!
Cooking up some Instant Pot Creamy Tomato Soup has NEVER been easier- I am such a fan of the Instant Pot and how it simplifies mealtimes. Here are the ingredients you will need to gather before getting started:
- Roma Tomatoes
- Olive Oil
- Chicken Broth
- Tomato Paste
- Dried Oregano
- Dried Basil
- Bay Leaf
- Whipping Cream
- Fresh Basil, thinly sliced
Canned VS Fresh Tomatoes for Tomato Soup
For this recipe, you can get away with using either fresh OR canned tomatoes and it will taste delicious both ways! That being said, I recommend using fresh ones if you have them. The flavor will be better and taste more authentically italian if you go with fresh tomatoes for this Instant Pot Tomato Soup!
How to make Instant Pot Tomato Soup
Chop up your tomatoes and toss them in a bowl with the oil, garlic, and a shake of salt and pepper. Place the tomatoes into the instant pot.
Cover the instant pot, set it to sealing, and cook on manual high pressure for 15 minutes. Do an instant steam release. Transfer the tomatoes to a high powered blender and blend the cooked tomatoes until smooth. Pour back into the instant pot.
Add the rest of the ingredients to the instant pot with the tomatoes, except for the cream. Bring the soup to a boil, then continue to simmer until the soup thickens up a bit.
Finally, add in the cream once you turn off the instant pot. Serve it up and DEVOUR!
What to serve with Tomato Soup
One of the most CLASSIC foods to pair with a hot bowl of tomato soup has to be a grilled cheese sandwich, and my Brie Grilled Cheese with Apples or perhaps a Gluten Free Grilled Cheese Hummus Sandwich would be the PERFECT compliment to this soup!
I recommend cooling your soup completely before storing it. To store in the fridge, use a ladle to spoon the cooled soup into an airtight container. Seal it tightly with the lid, then place the container of soup in the fridge. It will last up to 5 days in your fridge, and is GREAT for leftovers! To freeze this soup, pour it into a freezer safe airtight container, label it, and pop it in the freezer for up to 3 months. When reheating, you will want to do it over the stovetop on low heat or in the microwave, but be sure to stop frequently to stir as it thaws!
more instant pot dinner favorites
- instant pot hamburger helper
- easy paleo italian meatballs in the instant pot
- instant pot buffalo chicken
Instant Pot Tomato Soup
- 1 1/2 lbs Roma tomatoes
- 1 1/2 Tbsp Olive oil
- 2 tsp Garlic, minced
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 2 Cups Chicken broth (not sodium reduced)
- 2 Tbsp Tomato paste
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 Bay leaf
- 1/2-3/4 tsp Salt, to taste (we like 3/4 but we like things on the salty side)
- 1/2 Cup Whipping cream
- Very thinly Sliced fresh basil, for serving
Chop the tomatoes into 1 inch cubes and toss with the oil, garlic, 1/4 tsp of the salt and pepper. Place into the Instant Pot
Cover, set the lid to “sealing” and cook on manual high pressure for 15 mins. Steam release immediately
Transfer the tomatoes and their juices into a blender and blend until smooth. (If you have an immersion blender, use that!)
Add the tomatoes back into the Instant Pot, along with all the other ingredients, except the cream.
Bring to a boil using the sauté mode. Once boiled, reduce the heat to medium low and simmer until the soup begins to thicken, about 7 mins
Turn off the Instant Pot and stir in the cream. Adjust the salt if necessary.
Serve with basil and SLURP UP!
For This Recipe, I recommend:
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